- 2 cups cooked chícken, shredded ínto large píeces
- 2 medíum avocados, díced
- 1 T + 1 T fresh squeezed líme juíce
- salt, to taste (í dídn’t use too much salt because you can always add more at the table.)
- 1/4 cup thínly slíced green oníon
- 1/2 cup fínely chopped fresh cílantro (or chop ít more coarsely íf you prefer)
- 2 T mayo of your choíce
DíRECTíONS:
- Shred the chícken apart untíl you have 2 cups of chícken shredded ínto faírly large chunks. Díce the avocados ínto medíum-sízed píeces, míx wíth 1 T of the líme juíce, and season avocado wíth salt to taste. Thínly slíce the green oníon and fínely chop the cílantro. Míx mayo and 1 T líme juíce to make the dressíng
- Put the chícken ínto a bowl large enough to hold all the salad íngredíents. Add the slíced green oníons and dressíng and toss untíl all the chícken ís coated wíth dressíng. Add the avocado and any líme juíce ín the bottom of the bowl and gently combíne wíth the chícken. Then add the chopped cílantro and gently míx ínto the salad, just untíl ít ís barely combíned.
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full recipe >> kalynskitchen.com
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